If you’re craving something bursting with vibrant flavor and a touch of zest, the Peruvian-Style Roast Chicken with Green Cilantro Lime Sauce Recipe is an absolute must-try. This iconic dish pairs a beautifully roasted, tender chicken infused with a fragrant marinade of garlic, lime, and spices, alongside a silky, refreshing green sauce that perfectly balances creaminess and brightness. It’s a celebration of Peruvian cuisine’s depth and simplicity, bringing a festive yet homey warmth to your dining table that’s sure to impress and satisfy every time.
Ingredients You’ll Need
To create this unforgettable Peruvian-inspired meal, you only need a handful of simple, fresh ingredients that each play an essential role. From the rich olive oil that helps the chicken roast to a golden perfection, to the fresh cilantro and jalapeños that bring the green sauce to life, every element contributes to a harmonious dish packed with flavor and color.
- Extra virgin olive oil (3 tablespoons + 2 tablespoons): Adds richness and helps keep the chicken moist while roasting, and also emulsifies the sauce beautifully.
- Lime juice (¼ cup + 1 tablespoon): Provides a bright, zesty kick that balances out the spices and creamy sauce.
- Garlic cloves (4 large for marinade + 2 for sauce): Infuses the chicken with deep flavor and gives the sauce its signature pungency.
- Kosher salt (1 tablespoon + ½ teaspoon): Enhances all the flavors and seasons everything perfectly.
- Paprika (2 teaspoons): Adds a smoky sweetness and gorgeous reddish hue to the marinade.
- Black pepper (1 teaspoon + â…› teaspoon): Provides just the right amount of mild heat and complexity.
- Cumin (1 tablespoon): Brings an earthy undertone that is key to a classic Peruvian roast.
- Dried oregano (1 teaspoon): Contributes a subtle herbal note that brightens the meat.
- Sugar (2 teaspoons): Balances the acidity and deepens the marinade’s flavor.
- Whole chicken (4 pounds): The star of the show, perfectly suited for roasting and soaking up all those wonderful flavors.
- Jalapeño chili peppers (3, seeded if heat is a concern): Adds a gentle heat and freshness to the vibrant green sauce.
- Fresh cilantro leaves (1 cup packed): The herbaceous heart of the green sauce, giving it that unmistakable zest and color.
- Mayonnaise (½ cup): Brings creamy richness and smooth texture to the sauce.
- Sour cream (¼ cup): Adds a tangy brightness that complements the lime perfectly.
How to Make Peruvian-Style Roast Chicken with Green Cilantro Lime Sauce Recipe
Step 1: Marinate the Chicken
Start by combining the olive oil, lime juice, garlic, kosher salt, paprika, black pepper, cumin, dried oregano, and sugar in a bowl to create a well-balanced marinade. Make sure to mix it thoroughly so that every spice gets evenly distributed. Then, prep your whole chicken by patting it dry and rubbing this marinade all over, inside and out. Allow it to soak up those incredible flavors by marinating for at least an hour or, if you have the time, overnight in the fridge for maximum depth.
Step 2: Roast the Chicken
Preheat your oven to a nice 425°F (220°C) so it’s hot enough to achieve that perfectly crispy skin. Place your marinated chicken on a roasting rack or baking dish and pop it in the oven. Roast for about 1 hour and 15 to 30 minutes, basting occasionally if you like, until the skin is golden and crisp, and the internal temperature reaches 165°F (74°C). The aroma filling your kitchen here is something else—get ready for a feast!
Step 3: Prepare the Green Cilantro Lime Sauce
While the chicken roasts, blend together the jalapeños, fresh cilantro, garlic, mayonnaise, sour cream, lime juice, salt, and black pepper in a food processor or blender until smooth and vibrant green. Slowly drizzle in the olive oil as it blends to achieve a luscious, creamy texture. Chill the sauce in the refrigerator so it thickens slightly and the flavors meld beautifully while you finish roasting the chicken.
How to Serve Peruvian-Style Roast Chicken with Green Cilantro Lime Sauce Recipe
Garnishes
To elevate your presentation, sprinkle some freshly chopped cilantro over the sliced chicken and add thin lime wedges on the side for guests to squeeze. A light dusting of paprika on the sauce adds a pop of color, and a few jalapeño rings can highlight the gentle heat of the dish.
Side Dishes
Traditional sides like fluffy white rice, roasted sweet potatoes, or a simple salad of tomatoes and onions are perfect companions that complement the juicy chicken and tangy sauce. For a heartier meal, serve with some crispy roasted potatoes or even creamy mashed potatoes to soak up every last bit of that luscious green cilantro lime sauce.
Creative Ways to Present
Try serving this dish family-style on a large platter with the chicken carved into pieces surrounded by colorful vegetables. For a festive touch, offer individual bowls of the green sauce for dipping or drizzling. You can also turn this into Peruvian-style sandwiches with fresh crusty bread, some pickled veggies, and a generous slather of the green sauce—delicious and fun!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the roast chicken and green sauce separately in airtight containers in the refrigerator. This will keep the chicken flavorful and the sauce fresh for up to 3 days, making it easy to enjoy a quick meal the next day.
Freezing
You can freeze the cooked chicken (preferably shredded or cut into pieces) wrapped tightly in foil or plastic wrap, then placed in a freezer bag. Freeze up to 2 months for best flavor. The green cilantro lime sauce freezes less well due to its creamy base, so it’s better to prepare fresh sauce when reheating your chicken.
Reheating
Reheat the chicken gently in the oven at 350°F (175°C) covered loosely with foil to keep it moist, or warm it in a skillet over low heat. Once warmed through, serve with freshly spooned green cilantro lime sauce for that vibrant, fresh taste just like when first cooked.
FAQs
Can I use chicken parts instead of a whole chicken?
Absolutely! Bone-in, skin-on thighs or drumsticks work wonderfully with this marinade and are quicker to cook. Just reduce roasting time accordingly and ensure they reach an internal temperature of 165°F (74°C).
Is the green cilantro lime sauce spicy?
The sauce has a gentle kick thanks to the jalapeños, but you can easily adjust the heat by removing the seeds or adding fewer peppers if you prefer a milder flavor.
Can I make this recipe dairy-free?
Yes! Simply swap the mayonnaise and sour cream with dairy-free alternatives or use avocado for creaminess in the sauce. The flavors will still be vibrant and satisfying.
How long do I need to marinate the chicken?
A minimum of 1 hour will impart good flavor, but for true depth and tenderness, marinating overnight is ideal. The longer it sits, the more those seasonings soak in.
What can I substitute if I don’t have fresh cilantro?
Fresh cilantro is key to the bright flavor in this recipe. If you can’t find it, fresh parsley can serve as a mild substitute, but the flavor profile will change slightly.
Final Thoughts
Trust me, once you try the Peruvian-Style Roast Chicken with Green Cilantro Lime Sauce Recipe, it will become one of your favorite go-to dishes for both everyday meals and special occasions. Its layers of flavor, inviting aroma, and the delightful contrast of crispy skin and creamy sauce make it truly unforgettable. So grab your ingredients, get roasting, and enjoy this little slice of Peruvian sunshine right in your own kitchen!
Print
Peruvian-Style Roast Chicken with Green Cilantro Lime Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 to 4.4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
Description
This Peruvian-Style Roast Chicken features a perfectly marinated whole chicken roasted to juicy perfection and served with a vibrant, creamy green sauce made from jalapeños, cilantro, and lime. The marinade infuses the chicken with zesty lime, garlic, and smoky spices, delivering a bold and flavorful centerpiece for any meal.
Ingredients
Marinade and Chicken
- 3 tablespoons extra virgin olive oil
- ¼ cup lime juice (from 2 limes)
- 4 large garlic cloves, roughly chopped
- 1 tablespoon kosher salt
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 2 teaspoons sugar
- 4-pound whole chicken
Green Sauce
- 3 jalapeño chili peppers, seeded if desired
- 1 cup packed fresh cilantro leaves
- 2 cloves garlic, roughly chopped
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon fresh lime juice
- ½ teaspoon salt
- â…› teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Prepare the Marinade and Chicken: In a bowl, combine the olive oil, lime juice, chopped garlic, kosher salt, paprika, black pepper, cumin, oregano, and sugar to create the marinade. Rinse and pat dry the whole 4-pound chicken, then rub it thoroughly with the marinade, ensuring it is evenly coated inside and out. Allow the chicken to marinate for at least 30 minutes, or preferably up to 2 hours in the refrigerator for maximum flavor infusion.
- Roast the Chicken: Preheat your oven to 375°F (190°C). Place the marinated chicken on a roasting pan or oven-safe skillet. Roast it uncovered in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer, and the skin is golden and crispy. Let the chicken rest for 10 minutes before carving.
- Prepare the Green Sauce: While the chicken is roasting, combine jalapeño peppers, fresh cilantro leaves, chopped garlic, mayonnaise, sour cream, lime juice, salt, and black pepper in a food processor or blender. Blend until smooth. With the blender running, slowly drizzle in the 2 tablespoons of extra virgin olive oil to emulsify the sauce into a creamy texture. Transfer to a container and refrigerate until ready to serve.
- Serve: Carve the rested roast chicken and serve it drizzled with or alongside the chilled green sauce for a tangy, spicy complement to the savory poultry.
Notes
- For more heat, keep jalapeño seeds in the green sauce or add more peppers.
- Marinating the chicken overnight intensifies the flavors wonderfully.
- Use a meat thermometer to ensure the chicken is fully cooked and juicy.
- The green sauce can be stored in the refrigerator for up to 3 days.
- This recipe pairs beautifully with roasted vegetables or steamed rice.
